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© Meredith Corporation. All rights reserved. Used with permission.
(Makes about 16 pancakes.)
In a medium bowl, combine flour, granulated sugar, 2 teaspoons lemon zest and salt. In a large mixing bowl, beat eggs with an electric mixer on medium to high speed for 3 to 5 minutes or until thick and lemon-colored. Add milk and vanilla; beat until well combined. Add the flour mixture and beat until smooth (batter will be thin).
Use a heatproof pastry brush to lightly coat a 10-inch nonstick skillet with flared sides with melted butter. Heat the pan over medium-high heat until a few drops of water dance across the surface. For each pancake, ladle about 1/3 cup batter into the pan; lift and tilt to spread evenly into a 10-inch diameter pancake. Return the pan to the heat; cook for about 1 minute or until the underside is golden brown. Loosen the edges with a small spatula. Turn the pancake and cook about 1 minute more or until the second side is golden brown. Invert onto paper towels. Transfer to a plate; keep warm.
Repeat with the remaining batter, buttering the pan occasionally as needed. If the pancakes are browning too quickly, reduce heat to medium.
Meanwhile, prepare sweetened sour cream: In a small chilled mixing bowl, combine whipping cream, sour cream and brown sugar. Beat with chilled beaters of an electric mixer on medium speed until soft peaks from. Do not overbeat.
To serve, fold the pancakes in half. Spread about 1 tablespoon lemon curd on one half of the folded pancake. Fold each pancake in half again. Serve immediately with the sweetened sour cream and, if you like, lingonberry preserves (or jam, cranberry sauce or fresh berries). Sprinkle with additional lemon zest and confectioners’ sugar.